Dinner Menu

Wednesday, December 21st, 2016

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 To Start


Dad’s Apple Salad

maple, hazelnuts, peanuts, currants and sage

Delicata Squash and Greens

pomegranate, feta, pumpkin seeds

Braised Lamb Stew

chickpeas, yogurt, cilantro and cumin

Kohlrabi and Brined Carrot Top Caesar

sweet onion, “fresh” crouton, Parmesan

Roasted Beets and Carrots from Lee

farro, leek vinaigrette

Kale and White Bean Soup

whey, fried garlic and white bean toast

Mousse of Steelhead Trout

pickles, toasts and mustard

Fried Brussels Sprouts

pear, Maytag blue cheese, raisins, port and walnuts

Semolina toasts (3.)



Semolina dumplings, braised chicken, root vegetables, chives

Orecchiette, spicy pork sausage, braised greens and pecorino

Penne, NEFF Beef Bolognese, “shaky cheese”

 Rhode Island Hake Cake

watercress, celery root, lentils

To Continue


Roasted Confit of Veal Breast

potato, caraway, mustard and kraut

NEFF Beef Meatballs “au Poivre”

pomme puree, green peppercorn jus, spinach



Sweet Potato Pudding

walnut, oat and brown sugar praline

Toasted Banana Bread

chocolate almond “butter”, summer jam, coconut

 Orange Soaked Chocolate Cake

pomegranate, mascarpone, graham cracker crumb